This recipe has become an autumn staple in my house. I first whip some up when the leaves change, then again in the form of a big double batch for Thanksgiving. It’s a favorite among friends and family—for both breakfast and dessert—so I thought this fall I’d share it with you.
1 2/3 cups unbleached, all-purpose flour
1 cup granulated sugar (it also works with Sugar in the Raw, or a half-cup of each)
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1–2 cups chocolate chips (I use Godiva baking chips—one bag of milk chocolate, one bag of semi-sweet)
2 large eggs
1 cup pumpkin puree
1 stick butter, melted
Cinnamon and/or nutmeg (for garnish, optional)
1. Preheat the oven to 350 degrees.
2. Line 12 muffin cups with baking liners, or spritz the whole tin with cooking spray.
3. In a large bowl, combine the flour, sugar, pumpkin pie spice, baking soda, baking powder, salt, and chocolate chips. Mix thoroughly.
4. In another bowl, whisk together the eggs, pumpkin, and butter.
5. Pour the wet ingredients into the dry, and mix just until the dry ingredients are completely incorporated.
6. Scoop batter evenly into the muffin cups.
7. Bake 20–25 minutes, or until your muffins are puffed and springy to the touch. Insert a toothpick and check for cleanliness if that's your thing (but be warned: your toothpick will probably hit a chocolate chip).
8. Turn out onto a cooling rack, or let cool in the muffin tin.
9. If desired, dust the tops with cinnamon and/or nutmeg.
Makes 12 muffins.
These are best enjoyed right out of the oven, but a quick 30-second spin in the microwave will recapture their earlier glory.